Reviewer:

Delicious!!! I definitely used more flour (about 3/4 C to the doubled recipe), just enough that the dough formed a ball in the mixer. Having a tough time deciding the best way to eat these ... Plain, strawberry jelly -- or baked with chocolate or Swiss cheese. Yum!

Reviewer:

This is a great recipe.
Though it does not yield bakery style croissants, I was pretty impressed with the result.
The outside was flaky and and inside was moist.
Mom usually doesn't approve my bread skills but this time she was impressed and my family devoured all of them within hours.
I altered the recipe a bit, added a 1/4 more sugar and used half and half in place of milk.
I will definitely make this again!
TIPS:
#1: Make sure the dough is chilled while you roll and fold them. The butter pops out of the layers if the dough gets warm.
#2: I flattened the butter into a slab using wax/parchment paper and placed the chilled slab it on the dough, less mess and beautiful layers.
#3: opt for half and half instead of milk or half milk and half of halfnhalf tastes richer.

Reviewer:

This turns out great. The biggest thing to remember is to keep everything (EVERYTHING) as cold as you possibly can. The dough should be very sticky right after you add your yeast, milk & oil, and still pretty sticky after the 2nd raise. However, after chilling the dough properly, it will become less sticky and more workable.
Chill your counter, your rolling pin, your dough, your hands, everything. I even took the dough outside and working it in a very cold area (winter - wyoming) to keep it cold. The key is to not let your butter soften up to where it will push out when you are rolling it from in between the layers of dough. If properly (extremely) chilled, you will not have to use much flour to keep things from sticking. But it is okay if you do, I have used much flour with this recipe and it still works fine.
Party on Wayne